Vegetarian Carrot Ribbon Salad with Basil-Herb Dressing
Raw carrots get a serious glow-up here, transformed into delicate, silky ribbons with nothing more than a vegetable peeler and a little patience. The technique is genuinely satisfying — each long, translucent strip curls beautifully and soaks up the bright lemon-and-herb dressing in a way that chunky chopped carrots never could. That dressing is the real star: extra-virgin olive oil, fresh lemon juice and zest, grated garlic, and warm whispers of turmeric and ginger that make the whole bowl feel a little exotic without being fussy. A generous handful of fresh basil and parsley keeps things vibrant and green, and a short rest at room temperature lets the ribbons soften just enough to go from crunchy to tender-crisp. Optional toasted coconut flakes on top add a subtle nuttiness and a little texture that takes the whole thing over the edge. This is the kind of salad that looks like you spent way more effort than you actually did — perfect for a weeknight dinner or a dish you want to bring somewhere and quietly impress everyone.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb large carrots (about 4–5 medium), peeled
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
For the dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely grated
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp toasted coconut flakes (optional)
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Using a vegetable peeler, draw it firmly along the length of each peeled carrot to shave off long, wide ribbons, rotating the carrot a quarter-turn after every few passes. Continue until you reach the thin core, then set the core aside or discard. Place the ribbons in a large mixing bowl.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, grated garlic, turmeric, ginger, and salt until the dressing is uniform and slightly emulsified.
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